I was a chef for over 30 years. After your pot roast is cooked break it up into large chunks and let it soak and absorb the broth. Take a saute pan and saute up some mushrooms and garlic and crack pepper in butter then sprinkle some flour, then add some of the broth stock and make a thick brown gravy. Put it over everything on your plate. Delicious 😊
I'm an American and I'm 82 years old and I've had pot roast as long as I can remember. I think you got a bunch of comments that were unnecessary. It's the easiest meal in the world and I'm so glad that you guys enjoyed it
I'm 61 and I have very fond memories of my late mother's pot roast for family dinner. She'd rotate it about twice a month and our family never tired of it. Glad our UK cousins enjoyed their pot roast, too.
Indeed! Your mother is lovely and I enjoyed her participation. This might actually be worth exploring, assuming she is willing and it doesn't interfere with your plans for the channel. Seeing how American dishes translate to the British dining table could be quite interesting... and who knows, perhaps even trend setting. It would be interesting to see if there are differences in the flavor/availability of ingredients purchased there as opposed to what you may have tried on your visit to the states. In fact in some instances you might allow your American viewers to send you some of the key ingredients that might be difficult to obtain over there for certain dishes (like a particular brand of BBQ sauce, or chocolate, or whatever). Although to be fair that might be problematic... still, worth considering. Well done and best of luck to you two, to Archie, and to your charming mother.
The roast was large enough, that when it cooked down, there was enough to share. This recipe feeds me, my parents, my sister, her husband, and two kids. I'll also have enough to reheat fod the next day, as I live by myself. This pot roast meal is "built " for sharing. ❤
It looks wonderful when I cook pot roast I always have white rice on the side and corn bread . I cover the rice with the gravy from the pot roast It’s so good💯❤️
As an American with family that goes back to England only a couple of generations, knowing the truth behind all the jokes about bland British food and then hearing “I’m not sure why we are supposed to season it.” Before she corrected herself and said “with all that salt overnight.” Made me have a hearty laugh
There is a cut of steak here called a "Chuck Eye ", that is a great cut. Very tasty. How did the neighbors like the pot roast? Ps: you can shred the left over meat with two forks, and add it to two slices of sandwich bread for lunch with a little spicy brown mustard, and you're good to go!
@@RaincloudmusicTFS6 In the southern U.S. (mainly New Orleans area) we make roast beef "po-boys" with the leftover meat, some gravy, and a baguette style bread. Typically we add some lettuce and tomatoes to it as well.
Chuck roasts are one of the toughest cuts of beef because of all the connective tissue. That is why it is so inexpensive. But when you slowly roast it, the connective tissues transform into tender gelatin that adds a lot of flavor to the dish. Chuck is also what Americans mostly use to make ground beef.
I'm in the US. Haven't eaten meat in decades but when I did I never liked chuck or any fatty cut of meat. I made my mother buy the more expensive eye of the round. She would marinade overnight in a marinade of Italian salad dressing, couple dash of Worcestershire sauce, salt pepper. Drain the next day cook in a frying pan till well seared - we liked a nice crust, then in the oven with onions, carrots, potatoes, green beans. Never gravy - just the meat juices.
I’ve made steaks from chuck roast and I have grilled a whole chuck roast and it was pretty good honestly. The key is a low temp on the grill on the upper rack (if you have one). But hey, I’m just a guy in TX that grills everything. 😂
Pot roast is a savory dish. The thought of adding anything "sweet" churns my American stomach. Sure, make it into your own dish by adding apples, but if you want to try an American dish, cook it the American way first. Then experiment to your heart's content.
No need to chop the onions, all you need do is peel and cut in quarters and toss it in the pot. Cooking a tough, cheap piece of meat low (temp) and slow will make it very tender and the onion will fall apart. Also to add more flavor when you put the roast into the large pan be sure to pour a little bit of the beef broth into the pan you browned the meat in to deglaze the brown bits in the bottom, then pour over the roast. This will add lots of flavor! You did a lovely job, it looks so yummy!
One thing i will say. people tend to love the veggies more so we cook 2 to 3 lbs of carrots and we quarter up our potatoes so we can fully load the pan up.
This is what the Internet is meant to be. It's amazing that we live in a time where the majority of knowledge from all humanity is available at your fingertips and most people choose to squander it. Keep learning and trying new recipes from all over the world this is awesome
Your Mom is the total package. The camera loves her. I hope the BBC catch wind of the popularity of your Mom’s videos and gives her a show. She is genuine, pretty and sweet! I can see from the comments that she has won over everyone. And who doesn’t love a good pot roast
Every family has their own recipe/method. We had carrots, potatoes, onions and celery. Certainly no pesto. We make a gravy out of the sauce. It is really American comfort food. You brown the roast to Carmelize. Carmelizing adds flavor. Your enthusiasm is infectious!
Chilling the onion cuts the tearing up, also burning a candle near where you're cutting helps. You season with salt to stand as a way to dry cure the meat, the searing of the meat is to seal in juices and develop flavor of broth.
Love this series, you're hitting some core American meals. We have a reputation for fast food and expensive restaurants, but these recipes are how so many of us grew up.
Not only can you drink red wine with pot roast, but adding a cup or so to the cooking juices wouldn't go amiss. Also, you can vary the herbs and spices in a nearly infinite variety of combinations; and, you can also add parsnips, turnips, sweet potato, butternut squash, chunks of celery etc. to vary the vegetables.
I ADD, if I am blessed with it, a 1/2 c Mondavi Cabernet, to a crock pot, plus chicken or beef stock with a chuck or pork roast, with the vegetables for an overnight i hours on low.... if it's a bone-in roast, the tannins of the wine pull the meat right off the bone!!!
Salt brings moisture to the surface which helps when searing the meat. In turn, that helps to keep moisture in whilst cooking. I also put celery in my pot roasts. It adds so much to the overall flavor! There is no such thing as food police. Add what you like, take away what you don't. In the end, cooking is all trial, error, and success! Thank you for making the culinary world a little bit smaller and for bringing people together! ❤
That's just Biscuits and Gravy: the Original. Think about what the dish biscuits and gravy is. Flavor, gravy, meat bits, and carb vehicle. Now think of what the plate cleaner bread is. Flavor, gravy, meat bits, and a carb vehicle. All biscuits and gravy is is us skipping to that "end of meal treat" and just making it an entree, which is delicious. Like it feels like some weird enlightenment to realize this, but it's also a cool thing to realize that an iconic dish isn't that weird after all when you look at it from this angle.
Your mom did an amazing job. I just love her. Really love seeing her cook our recipes. I'm a older lady from Tennessee and she really makes my heart smile. She needs her own channel.
I haven’t watched the cooking channel in years on TV but I would tune in and watch James’ mom, never missing an episode. She is the best friend everyone wishes they had. I am so hungry now. 😂
The truth is there are many recipes for pot roast in the US. The main thing is a chunk of beef, potatoes, onions and carrots. My Mom used onion soup mix and included celery with the other veggies. My Mother in law used Italian peppers, butter and a mix of Italian seasoning. I’ve seen the recipe you used too. It really looks amazing!
Parsnips are amazing with it too, but I'll grant, it's still good without 'em, and they too often are kind of expensive as they are not a high volume vegetable.
My wife uses the onion soup mix with chuck roast, potatoes and carrots. Her pot roast is so tender is literally falls apart and melts in your mouth....................... MMMMMMMMMMMMMMMM Edit: and onions
When my kids were little, I would sometimes substitute turnips for the potatoes...to sneak some added vitamins into their diet without a lot of push back. Cooking the turnips with the beef really softens their flavor...and my kids learned they liked turnips! Lol
Searing the meat builds flavor in your pan. It’s also helpful to coat the pot roast in flour before you brown it. That way when you put the broth in, it will create a thin gravy.
Salt will tenderize the meat, and bring out the flavor. The longer you let it sit with the salt on it, the more tender the meat. Our family will rinse off the salt before cooking, or if it ends up too salty, throw in some potatoes, they will absorb the saltines.
Direct salt works well, but that's also why people will brine some meats like turkey. Partially for seasoning, partially for moisturizing, partially for tenderizing. Salt is also a good tenderizer for those larger roast cuts because it adds a "natural" seasoning flavor to it. Using something like lemon juice, honey, or vinegar starts to add a specific flavor that you're then locked into. Salty can go several different ways, so it's very versatile.
The rule of thumb is water travels to salt. So what you are actually doing is pulling water out of the individual tissue cells. With dense muscle tissue, tendons/sinew, and fat this actually weakens their binding to eachother without completely damaging the cellular structure. Thus you soften the meat without completely causing it to fall apart. It is generally one of the least intrusive ways to tenderize something (acids or alkalines) will break down individual protean structures, which can be good, but too much can easily destroy all texture.
Ms. Vickie, to keep from crying while cutting onions you can refrigerate the onion for 30 minutes prior to slicing it or freeze it for 15 minutes. The cold slows down the enzymes in the cell structure that are responsible for making your eyes water. Just be sure to cut the onion immediately up retrieving it from the refrigerator or freezer. I hope this helps. I appreciate and enjoy these cooking videos so much.
Yes! Storing them in the fridge has been a must for me if I want my sight intact during prep. Otherwise my eyes water so bad I'm practically blind. I noticed rubbing a little lemon juice on the cutting board also helps.
Peal it before cooling it for half an hour (the outer peal acts as insolation). Rap around sunglasses and a cloth mask (can't be shirt your wearing) also help by blocking the juices and fumes(evaporated juices) from getting to your face.
I wear contact lenses and that helps me from tearing up while cutting an onion. If I'm not wearing contact lenses, I will refrigerate the onion or chop it under cold water.
ohhh ya made me cry a bit watching you make this. it was the last meal that I can remember my Mam making and I lost her in 2021. she was sick for 6 years before so I can truthfully say the last home-cooked meal that I've had was almost 10 years ago. it is so nice to see you guys as a family sitting together and eating and what you're eating really doesn't even matter. I hope no worries if I find myself being somewhat jealous because trust me still I am overjoyed for all of you.
We need to get your mom a good chefs knife and a wood chopping board. I think she would probably feel comfortable with a 4 to 6 inch Santoku knife. They are great for people who may not like a large kitchen knife, but are still amazing. Per Onions. First off, a very sharp knife. The sharper the knife the less sulfur compounds get into the air. Two, the compounds are greatest near the growth end of the onions, so generally do leave the end cuts till last. Third, chill your onions in the refrigerator before use. If your onions are cold less of the chemical compounds react and you will get less issues. You don't need to store them in the refrigerator just put them in there 30 mins before cooking. (if you do store them in the refrigerator ensure to peel the outer layer off first as the skin will encourage mold in the refrigerator). Finally there are two tricks that are also popular...either ensure you have good airflow in the kitchen (a fan, or temporarily open a window, etc) or you can also place your cutting board in/on the sink and run water over it as you cut. The water will continually wash away the sulfur compounds before they get to your eyes. But the really sharp knife makes a MAJOR difference, the knife should almost glide through the onion with very little force needed (you are just applying a little more than the weight of the knife). It may seem scary to use such knives but they are much much safer. Once you get used to being so very delicate to knives it lowers the chances of you ever touching your skin because you are moving with such gentile motions. And the marble cutting boards are wonderful for baking (they are wonderful for that) but they will destroy your knives. Wood or plastic is really what you want (wood is generally better as studies have shown natural oils in wood are generally very antibacterial and hold up better, however a lot of professionals have to use plastic because they require daily guaranteed sterilization for inspections, they just replace their cutting boards much more often). Per searing at higher heat. The Maillard reaction is a chemical reaction between amino acids and reducing sugars to create melanoidins, the compounds that give browned food its distinctive flavor. So you are trying to get the meat to develop a warm brown appearance which produces a lot of added flavor compounds. This results in more "flavor depth" to the final dish. Per the apples: Stewed fruits, especially Autum flavors, and red wine tend to go wonderfully in roasts. Pot roasts were classically a late summer/fall harvest/early winter dish designed to make use of the heavier root vegetables and items from your winter storage. The other thing governing the design was that it was mostly supposed to be hands off. People did not have large controlled ovens so they would put everything in a big pot and take it to the local baker. After the baker made his morning bread he would put all the roast pans in his oven and they would sit in there all day long and get picked up for the evening supper. So it had to be something you could chuck into a pot and leave for 4-8 hours unattended. Per Salt: it depends. If you taste the beef stock and it seems very salty I would potentially wash off the salt. If you think the salt level in the stock is too low add it all in. Also as its cooking, once the pot is hot, its perfectly fine to taste and adjust seasoning as needed as this is the majority of the flavor that is going to be imparted into everything. Seasoning is always one of those things where its going to change a bit from time to time, so you just adjust by adding more seasonings or more water.
Great comment about the cutting board and knives. I'm in my 70s and learned early on how to sharpen knives with a steel. Having a grandfather who was a butcher came in handy when it came to knives & sharpening them. There is a reason why knife blocks are made with wood. You also could use a large cooking or carving fork. One thing I noticed was your lovely long hair. You might find it a good idea to secure your air in a tie or just a barrette or two so that it doesn't distract you while you're in the midst of handling food.
@@houndawg3 when brining things rinsing is common to reduce the salt content. You are right that there will always be some held deeply into the thing being brined, but you can remove quite of the excess. The salt will have cause water from inside the cells to leave through osmosis. So a soak or rinse will not change that.
Seriously Mum is an angel...Bless her for including the elderly neighbors 🥰 I don't know about everyone else but....I am really loving these cooking videos with Mum. She is delightful to watch 😊 *edited to say: Mum when you are the cook you can adjust any recipe to your liking. Add what you want ...leave out what you want. Make it your own. 😊
Here in the U.S. Chuck roast used to be inexpensive but now it is no longer. Even at Wal-Mart it is about $6.50 US per pound, so it is now a treat and used to be a low cost family meal. Our chuck roasts are generally about 2 inches thick so you got a huge roast. I braise mine in the oven for about 3 hours and it pretty much will melt in your mouth. Pot Roast is one of my favorite meals. I don't use tomato in mine and I thicken the juices at the end to make a gravy. Much like meatloaf, every family here has their own take on the dish. Yours looks delicious. Once the meat industry realized how much we actually loved pot roast, they figured out that they could start charging a lot more for it. The price for chuck roast is right up there with steak these days. When I was growing up we would take the left over meat and potatoes and make hash for dinner the next night. That was my favorite. Chuck roast has a lot of connective tissue in it too which is why you have to cook it so long but that connective tissue also makes the meat much more flavorful. For some reason, I had just always assumed that pot roast was something that had carried over here from the UK with our settlers but now I am guessing that is not the case.
I make pot roast often. I salt & pepper the roast & brown in oil on all sides. Then I put peeled potatoes & carrots around the roast & add beef stock. Cook in 350 deg. F oven for 2-3 hours according to size of meat. You can take the juice from the pot & make a flour & water slurry & add back to roast for gravy! Delicious! Congratulations! Mum did an excellent job!!!
Searing the meat at the beginning, any cut of meat really, not only seals in moisture, but adds a ton of flavor. You were missing one thing to make it truly proper though, some bread and butter to sop up the extra gravy on your plate, yummy. So glad you all enjoyed this.
Greetings from Texas! I just made a huge pot roast for my office as we celebrated Autumn! The temperatures dropped from “Surface of the Sun” to “Tolerable but Tropical Sunburn”.
Obviously as viewers we can't smell or taste. But the visual looks perfect. Gravy perfect. Veggies perfect. Outstanding effort. The way the meat fell apart; great sign. Well done.
Well done, James's mom! A delicious and savory looking meal. And here's a tip for cutting onions: You can refrigerate or freeze the onions 25 mins before cutting and the cold will help break down crying enzymes. Also, if you wet a paper towel with water and place it next to onions whilst chopping, the fumes seek out moisture and go to the wet towel instead of our eyes. Hope this helps, may your eyes stay tear-free!
Good job again Vicky! Here’s a tip for you: whenever you slow cook a piece of meat like that in liquid, also keep it in the liquid when you store the leftovers or else it will dry out. Just thought I would tell you in case you want to make it again. It looked delicious!!!!!
I’m so impressed with your cooking finesse!! I’m 70 years old and live in more southern states and I have never made a pot roast in that fashion. It looked amazing and I have cooked more than my fair share of pot roasts. Keep going you are phenomenal to watch❤️
I'm in Pennsylvania and was a chef for over 30 years. I have made hundreds of pot roast. This is pretty much how pot roast is made. She needs to take some of the stock and make a thick brown gravy with a roux. 😊
Id also add she should have seared the meat more, unless it was edited out. More browning to add flavour. Like a Giant Rare steak. Its to large to cook through, just a sear
@@J1WE yes! but I already felt kinda bad telling her the onions weren't big enough. She really did a good job considering she had never done anything like this before!
@@J1WE I'm disabled rand can no longer cook. My husband, in his retirement, is becoming a better and better cook, especially when he heeds what I tell him about certain things, chiefly about searing all sides of the meat, even the edges, no matter if it's pork, beef or chicken - whatever. Searing helps to keep the juices in for one thing, but more importantly, that cararmelization is the first step in developing good flavor. You get those little bits in the bottom of the pan that will work into the stock, enhancing that flavor, as well as that of the meat. I also like dishes to be seasoned in small amounts, throughout the cooking process, building and developing the flavor as the dishes cook. Your pot roast recipe was way more complicated than the way we've always done it. After seasoning with salt and pepper, I browned my chuck roast on all sides then I'd cover it tightly and cook it for a couple of hours, going more by when I want to serve the pot roast than when I started it. I also, after searing the meat, turn my oven to about 300 degrees F, add a couple of bay leaves and cook low and slow. About an hour and a half before I plan to serve, I add onions, carrots and potatoes, a bit more salt and pepper and again cover it tightly. Blue granite roasters with a tight fitting lid are the best, I believe, for cooking a pot roast. Most recipes I've read call for tomato paste, but I hated the waste of buying a can and only using a couple of tablespoonsful. Now, it's easy to find tomato paste in frozen tubes that are easy to store and keep, but when I was still cooking, we had a hard time finding that sort of thing. So we just did without. When I take the roast out of the oven for the last time, I give it one last taste and adjust the seasonings if necessary, or use it as information for the family about how much salt and pepper they might want to add. The apple is an interesting addition. I know I'll never convince my husband to try that! ::) We always add apple to our sauerkraut and pork for New Year's Eve (a Pennsylvania Dutch tradition to ensure health and prosperity for the new year.) We cook it so long that the apple completely disappears, but it just takes the sharp edge off the sauerkraut.
You can use the same cut of meat cooked in the same way with Mexican spices and used for tacos, quesadillas nachos and burritos. Don't forget the guacamole
@@chelleroberson3222 replace the carrots with Chili's replace the parsley with cilantro/ coriander, add some cumin some of your favorite taco seasoning Cook until you can cut it with a fork. Shred it, put it in tacos or on nachos. Add some cheese and guacamole bada bing bada bang use your Crock-Pot. Start it in the morning, let it run all day.
FIRST, I keep watching the tractor! Second, Chuck roast is a hidden gem, and salting it breaks down the tissues. You did not need to rinse the salt, and you did not need to add additional salt later. It balanced well in the liquid, didn't it? Third, we are the fortunate recipients of a Dolly Parton Imagination Library book every month for the first six years of our kids' lives. That charity is impactful beyond belief, so thank your mum for her interest and participation in a worthy cause and thank her for bringing attention to it. Last, what did the neighbors think of the pot roast???
I've always heard that you should light a candle while you're cutting up onions... But always sear your beef first! It locks in the juices... I believe you actually need to sear it for more like 3 to 5 minutes on each side, not 30 seconds... And also so tell your onions before you add your pesto tomatoes, herbs or stock... You want them to caramelize first.. Also I add a little bit of cinnamon... It adds just a beautiful earthy taste to the tomatoes, but I know that adding Apple will actually take out the bitterness of the tomato... And then I always add a little bit of cornstarch to the liquid to make a nice sauce... It's the
Haven’t put this much effort into pot roast in years. Slow cooker, potatoes, carrots, onions, and seasoning. Done by dinner. Nice, juicy, and tender. Also, my Dad was a chef and would cut his onion on a cutting board in the sink under some water, then throw it in a strainer to drain.
Roll your roast in flour and brown it on the outside of the roast until it's browned, then add beef broth to cover the veggies, we southern people use a combination of oil and butter to brown the roast. Cook the roast until it's done and veggies are tender, remove from pan, added 2 to 3 Tablespoons of flour to your drippings add beef broth and make a gravy, add the veggies back to the pot and then add the roast back to the pot and allow it to rest for 15 minutes before serving it ❤❤❤❤
I really enjoyed watching the 4 of you enjoying a Sunday meal together. Think about it.....there were 3 generations of your family gathered together having great conversation, sharing and strengthening your family ties. Love is a given and all that we are willing to fight for and die for is right there in front of you!!! You are so blessed!!! Keep up the good work and get Mama her own channel!!!!!!!!!!!!!!!!!!!!!!
Dry brining (salting and then resting meat uncovered in the fridge) will allow the transfer of salt to the meat ultimately. First it draws some water out of the roast and then the salty water is eventually drawn back into the meat which will increase the flavor. I’d dry brine a roast that size for 2 to 3 days myself. Leaving the meat uncovered allows the surface to get dry and you get much a better Maillard reaction when you sear the meat before you braise it.
What an absolute DELIGHT to see folks enjoying a roast that most of us Americans take for granted! Wouldn't be a Sunday dinner without a big roast and potatoes! JOB WELL DONE!
It has nothing to do with the marbling. That's important when you're grilling steaks. You can make BBQ/pot roast from tougher, cheaper meats. It's that low slow hear that breaks down all the connective tissue inside and causes it to get tender. Cook it long enough and you can gum it instead of chewing it. I once had a pot roast so tender I was gumming my lips and could bite through it with my lips. So very tender and delicious.
My mom has been fixing beef pot roast for the family and friends f or many years. She's 93 and a still manages doing it with a little help from my son,niece and myself on Sundays. She always fixes more than needed so she can take some to the neighbor lady. She often fixes extra for making beef stew later in the week. You just cook up more taters,carrots, and celery and aďs some corn and bakes up biscuits (scones) and you have another quick meal. She always salts brings and pan sears her roasts before the low and slow roasting in the oven she also adds Maggi seasoning sauce to her roasting liquid. She does pork shoulder roasts much the same way. You all look great and Archie is growing so fast (like my dad used tell, have to tie a brick on his head to slow his growing so fast). Your mom could definitely get her own cooking show and is a real looker. Keep up the great work and may the good Lord always hold you well.
You guys are great! Loved the cooking video as well. The curiosity about other ideas is great. Also, thinking about the elderly next door was really wonderful. Cheers! The pot roast looked incredible! The big chunks of fall-apart meat is how it's supposed to be. Brilliantly prepared! BTW, beautiful kitchen!
Vickie, I absolutely love your enthusiasm! It was such a joy watching you get excited about fixing a true American meal. And good for you for adding your own touch, the apples. That's how new recipes are discovered. Never be afraid to tweek a recipe. I do it all the time. No recipe is written in stone. At least when it comes to cooking. Now baking is another thing, mostly anyway. Thank you for sharing!!
Yes the slower and longer it's cooked the meat will actually fall apart by itself ❤. Take the juice and make gravy to pour over the meat in your plate.
Great job making pot roast for the first time. Can't say I've seen a roast that large before. Not difficult to make. The process of searing the meat by browning the outside helps keep the juices in, gives the meat good color and the seering/Carmelization adds so much flavor. Chuck roast is a cheaper cut of meet because it is a big grainy muscle, best prepared well done by cooking a long time. But, when you make a pot roast with it, it is so delicious. Now this is comfort food cooked all in one pot
Salt draws out the moisture and then when you are cooking it, the moisture (with all the flavors) goes back into the meat putting the roast more tender and flavorful. Searing the meat may be a little easier in a large skillet first but do all sides for a minute or two to seal the meat so juices do not flow out. The key to pot roast is to slowly break down the fibers of the meat. You did a great job.
Salting it like that is called dry brining. Something as big as that roast should be dry brined for at least 12 hours and 24 would be better. The salt draws the moisture out which then dissolves much of the salt. The meat then reabsorbs the moisture carrying the salt with it. The longer brine let the salt get further into the meat. This simultaneously seasons the meat from within and tenderizes it. The traditional herbs are thyme and rosemary and, sometimes sage. Pesto and Italian herbs are much less common. Instead of apples try peeled and cubed pears. Dry brining also works excellently for steaks.
Definitely pull it apart into chunks of meat. I also add chopped celery, mushrooms, and pearl onions to mine when I make it along with a nice deep Cabernet Sauvignon and then serve it in a bowl with fork and spoon. This is the epitome of comfort food, especially in the fall season.
Chilling the onion helps alleviate the eye problem. I also do a quick rinse under cold water after peeling. Using a sharp knife is pretty important as well so that it is a quick clean cut
Yeah, biscuits or rolls with this would add to the meal. I usually would like some green vegetable to go with pot roast: broccoli, green beans, roasted brussel sprouts.
Adding apples is perfect! It's exactly the vibe of homestyle cooking. Take the basic recipe and make it your own. ❤ That's why these dishes "taste like home." Great job!!
And you could just peel and dice an apple or two, if you didn’t have stewed apples. Put them in at the beginning and they would probably disintegrate into the stock.
Both of my grandparents left England/Ireland to come to America in 1914….Pot Roast was a Sunday staple in my family, always looked forward to wonderful smell coming from the oven and of course the amazing taste of the meat, potatoes, carrots and the delicious gravy,made from it all.😋😋
My mother cooked beef roast for Sunday dinner ( meany lunch where I grew up in the U. S. Midwest)@@efogg3 I was always led to think Sunday roast was a very English thing.
FALSE! Pot roast came from many European countries by Europeans to colonial America. It has nothing to do with British sunday roast dinner. In Pennsylvania there are German versions. In Louisiana French versions and so on. 😊
@@jeffhampton2767 I was wondering that, I was thinking more Ireland but I don’t have any facts, my family in U.S. makes it often but I definitely got the same flavors from restaurants in Ireland but different names for the dish.
We always cook our pot roast in the crock pot. We cut up carrots, onions and potatoes in big chunks and add that, then we add water not oil. And it comes low and slow...low heat for about 8-10 hours. All those juices mix with the water and make a great stock...no added beef stock. When you can pull out apart with forks then it's finished.
It was the custom in our family for many years to put the last 90 minutes before the roast is done in the oven on low just before we left for Sunday Church. During our church service the roast would be slowly cooking; and, when we got home the entire house smelled heavenly. The roast was something that everyone enjoyed immensely; and, usually we also had a home made apple or peach pie for desssert. Precious and wonderful memories of years past here in the United States. Of course when the pastor/wife came over to eat after Church, we did fix up the dining room table with nice dishes/silverward as we were honored to be the host for our pastor. At the end of the meal, I can tell you that everyone was full; and, when into the family room to watch one of the big NFL football games being televised on the TV. God bless our friends in the UK who made this wonderful video of trying for the first time how many of us in the United States fix a typical pot roast dinner on Sunday.
I usually use powdered onion soup mix with a combination of brown mushroom soup (not cream of mushroom) and beef broth to slow-cook the meat in, along with unpeeled baby golden or red potatoes and peeled-and-cut sweet potatoes. Does extraordinarily well in a crock-pot over the course of 10+ hours. It's absolutely _sublime._
Watery eyes.. It is said that onion fumes are attracted to the closest water source, so wet a paper towel and gently fold it I guess four of five times and place it next to the onion you will be cutting.. That should do it
As you let beef marinate in salt, the seasoning soaks into the meat and pulls the moisture out. Also the the salt seasons into the middle of the beef. When I make steak I usually do 15 minuets for each 1/4 inch and then wash it off at the end and just season with pepper.
I do enjoy watching folks from other countries cook and try some of our American dishes. I also love a good pot-roast. If there is anything you would like to try, I have plenty of recipes that I have grown up with I would be willing to share. Thanks for the reaction. It was awesome.
Your mom is so delightful! She is also a wonderful cook. 💕 The reason Pot Roast is so cheap is because you have to cook it forever to make it eatable. It’s a very tough piece of meat and put tons of seasoning on it. With a more expensive piece of beef, like a steak, you don’t have to season so much, nor do you have cook the living daylights out of it because it’s already tender.
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I was a chef for over 30 years. After your pot roast is cooked break it up into large chunks and let it soak and absorb the broth. Take a saute pan and saute up some mushrooms and garlic and crack pepper in butter then sprinkle some flour, then add some of the broth stock and make a thick brown gravy. Put it over everything on your plate. Delicious 😊
I was just thinking gravy
@@marycourtier2435 Yes! Where's the gravy? 👍🏻
Yeah. Gotta have the gravy. But it looks amazing.
@@donnaschmitz5025 Yes!
Good advice brother, I was front of house Bev Manager for 20years at a high end place learned sooo much from watching the guys in back
If you can pull it apart with forks, then it's cooked properly....
Exactly!
Yes!
shred it for tacos!
You sear the roast because caramelizing the outer layer of meat adds flavor (the Maillard reaction) and a more pleasing color than boiled beef.
Yuk.. I can't imagine boiling beef? I mean, even in soup or stews I brown the beef first.
@@creinicke1000 I had a boiled roast without searing, once. It was awful. Bland and kind of a raw meat smell.
It also helps to sear the meat so that the juices stay inside the roast.
@@creinicke1000 I only boil meat if I think it will kill me if I don't. Peace, Love!!
Searing the outer surface of the roast also helps to prevent the roast from "bleeding" (losing moisture) as it cooks slowly.
I'm an American and I'm 82 years old and I've had pot roast as long as I can remember. I think you got a bunch of comments that were unnecessary. It's the easiest meal in the world and I'm so glad that you guys enjoyed it
I'm 61 and I have very fond memories of my late mother's pot roast for family dinner. She'd rotate it about twice a month and our family never tired of it. Glad our UK cousins enjoyed their pot roast, too.
Hit the thumbs up button as soon as you said you were making extra for your elderly neighbors. World needs more of that! ❤
James, your mom is an amazing human being especially for including the elderly neighbors in the meals !!!!! ABSOLUTELY WONDERFUL
Indeed! Your mother is lovely and I enjoyed her participation. This might actually be worth exploring, assuming she is willing and it doesn't interfere with your plans for the channel. Seeing how American dishes translate to the British dining table could be quite interesting... and who knows, perhaps even trend setting.
It would be interesting to see if there are differences in the flavor/availability of ingredients purchased there as opposed to what you may have tried on your visit to the states. In fact in some instances you might allow your American viewers to send you some of the key ingredients that might be difficult to obtain over there for certain dishes (like a particular brand of BBQ sauce, or chocolate, or whatever). Although to be fair that might be problematic... still, worth considering.
Well done and best of luck to you two, to Archie, and to your charming mother.
Is yer mom single? Cause she wants to be? Cause I'm single.?...
The roast was large enough, that when it cooked down, there was enough to share. This recipe feeds me, my parents, my sister, her husband, and two kids. I'll also have enough to reheat fod the next day, as I live by myself. This pot roast meal is "built " for sharing. ❤
Can also be made in a slow cooker.
Making a thickened gravy out of the drippings really seals the deal on roast!
Definitely, make a gravy with the juices.
Add cornstarch to the gravy to thicken the gravy.You could also celery as well.
@@beverlydust5381Cornstarch is the low quality lazy way out. Make a Roux. I was chef for over 30 years
She needed pepper on that meat. I think.
It looks wonderful when I cook pot roast I always have white rice on the side and corn bread . I cover the rice with the gravy from the pot roast It’s so good💯❤️
The way I cook a pot roast is in a crockpot for 10 hours with all the fixings you have added. Yummy
On low 8-10 hrs.
Me also. Love my crockpot!
I do it, too. 6-7 hours on low for both the chuck and english roasts! I can't live without my crockpot, absolutely love it!
Substitute Coca Cola or Dr Pepper instead of water or beef consomme. The sugars make the meat very tender and add a nice flavor.
Me too. I love my slow cooker. I do beef and pork roast that way. I use my slow cooker a lot, more in the winter.
Thank you to Mom for throwing down in the kitchen and representing an American meal properly.
very pretty mom also
As an American with family that goes back to England only a couple of generations, knowing the truth behind all the jokes about bland British food and then hearing “I’m not sure why we are supposed to season it.” Before she corrected herself and said “with all that salt overnight.” Made me have a hearty laugh
There is a cut of steak here called a "Chuck Eye ", that is a great cut. Very tasty. How did the neighbors like the pot roast? Ps: you can shred the left over meat with two forks, and add it to two slices of sandwich bread for lunch with a little spicy brown mustard, and you're good to go!
@@RaincloudmusicTFS6 In the southern U.S. (mainly New Orleans area) we make roast beef "po-boys" with the leftover meat, some gravy, and a baguette style bread. Typically we add some lettuce and tomatoes to it as well.
The one I've always liked is that Britain built a massive navy so they could take control of the spice routes and then never use any spice.
Salt is a tenderizer. Goid job❤
Chuck roasts are one of the toughest cuts of beef because of all the connective tissue. That is why it is so inexpensive. But when you slowly roast it, the connective tissues transform into tender gelatin that adds a lot of flavor to the dish. Chuck is also what Americans mostly use to make ground beef.
I'm in the US. Haven't eaten meat in decades but when I did I never liked chuck or any fatty cut of meat. I made my mother buy the more expensive eye of the round. She would marinade overnight in a marinade of Italian salad dressing, couple dash of Worcestershire sauce, salt pepper. Drain the next day cook in a frying pan till well seared - we liked a nice crust, then in the oven with onions, carrots, potatoes, green beans. Never gravy - just the meat juices.
I’ve made steaks from chuck roast and I have grilled a whole chuck roast and it was pretty good honestly. The key is a low temp on the grill on the upper rack (if you have one). But hey, I’m just a guy in TX that grills everything. 😂
Pot roast is a savory dish. The thought of adding anything "sweet" churns my American stomach. Sure, make it into your own dish by adding apples, but if you want to try an American dish, cook it the American way first. Then experiment to your heart's content.
I also love Brisket done the same way.
I made a roast today. The chuck roast was small but cost $25.00. Not cheap here.
Compliments to the Butcher. That is a beautiful Chuck Roast. Great job Victoria 😋
No need to chop the onions, all you need do is peel and cut in quarters and toss it in the pot. Cooking a tough, cheap piece of meat low (temp) and slow will make it very tender and the onion will fall apart. Also to add more flavor when you put the roast into the large pan be sure to pour a little bit of the beef broth into the pan you browned the meat in to deglaze the brown bits in the bottom, then pour over the roast. This will add lots of flavor! You did a lovely job, it looks so yummy!
That's how we do the onions, too.
I just quarter mine onion
One thing i will say. people tend to love the veggies more so we cook 2 to 3 lbs of carrots and we quarter up our potatoes so we can fully load the pan up.
This is what the Internet is meant to be. It's amazing that we live in a time where the majority of knowledge from all humanity is available at your fingertips and most people choose to squander it. Keep learning and trying new recipes from all over the world this is awesome
Your Mom is the total package. The camera loves her. I hope the BBC catch wind of the popularity of your Mom’s videos and gives her a show. She is genuine, pretty and sweet! I can see from the comments that she has won over everyone. And who doesn’t love a good pot roast
I agree ;-)
I second this.
@@scarrab76🤣🤣👀👀😏😏
Wine with pot roast? ABSOLUTELY!!! As a matter of fact, I like to use 1/3 wine and 2/3 stock as my liquid.
My Mom did. I'm 68 so that was long ago.
Seeing this comment after I made my own saying the same thing lol.
Beef with a good red wine is awesome!!! I love it.
Red wine especially!
Yeah we’re working on expanding his palate! Don’t kill your mom’s buzz James! 🤣🫶🏼
That is what a pot roast is. Family, friends sitting around a table enjoying each other and a good meal.
Or if you live alone like me, portion it out, freeze, and have meals all winter.
@catgirl6803 We make a big roast & hash with the leftovers 😋
Every family has their own recipe/method. We had carrots, potatoes, onions and celery. Certainly no pesto. We make a gravy out of the sauce. It is really American comfort food. You brown the roast to Carmelize. Carmelizing adds flavor. Your enthusiasm is infectious!
We had that every Sunday for super and then roast beef sandwiches later during the week.
I often add a nice cabbage cut into eighths with the carrots, potatoes, celery and onions. My family loves the cabbage.
We take off the lid when the cabbage is soft so it gets a little brown and crispy!@@anitaturner2999
Chilling the onion cuts the tearing up, also burning a candle near where you're cutting helps.
You season with salt to stand as a way to dry cure the meat, the searing of the meat is to seal in juices and develop flavor of broth.
I keep a wet towel nearby or covering what I’m not cuttting.
Love this series, you're hitting some core American meals. We have a reputation for fast food and expensive restaurants, but these recipes are how so many of us grew up.
I am 50 and have been cooking since I was 12. I make a good Sunday every week. Last Sunday was a meatloaf with mashed potatoes!
Adding salt to meat and letting it sit in the fridge is called dry brining. It allows the salt to penetrate the meat.
And that process tenderizes the meat as well. If it had sat overnight i bet there would have been very little salt on the surface.
I've never done that to a pot roast. Chuck cut is marbled with fat so it will be tender enough.
@@JoshuaMartian-go3tm true enough. its better used on steak for that specific purpose
Salt also allows the cells to retain more water so the meat is less dry.
That was a lot of salt.
Not only can you drink red wine with pot roast, but adding a cup or so to the cooking juices wouldn't go amiss. Also, you can vary the herbs and spices in a nearly infinite variety of combinations; and, you can also add parsnips, turnips, sweet potato, butternut squash, chunks of celery etc. to vary the vegetables.
I ADD, if I am blessed with it, a 1/2 c Mondavi Cabernet, to a crock pot, plus chicken or beef stock with a chuck or pork roast, with the vegetables for an overnight i hours on low.... if it's a bone-in roast, the tannins of the wine pull the meat right off the bone!!!
With America having such a blend of cultures in its melting pot...it makes cooking and eating an exciting adventure.😋
Salt brings moisture to the surface which helps when searing the meat. In turn, that helps to keep moisture in whilst cooking.
I also put celery in my pot roasts. It adds so much to the overall flavor!
There is no such thing as food police. Add what you like, take away what you don't. In the end, cooking is all trial, error, and success!
Thank you for making the culinary world a little bit smaller and for bringing people together! ❤
Some bread with butter on it at the end to soak up the sauce that is leftover on the plate. Is amazing .
Cornbread is even better!
Yorkshire Puddings are incredible too. They’re like edible gravy boats. Queen Victoria with another triumph! 🎉
That's just Biscuits and Gravy: the Original. Think about what the dish biscuits and gravy is. Flavor, gravy, meat bits, and carb vehicle. Now think of what the plate cleaner bread is. Flavor, gravy, meat bits, and a carb vehicle. All biscuits and gravy is is us skipping to that "end of meal treat" and just making it an entree, which is delicious. Like it feels like some weird enlightenment to realize this, but it's also a cool thing to realize that an iconic dish isn't that weird after all when you look at it from this angle.
or a fresh dinner roll 👍
Yum!
Your mom did an amazing job. I just love her. Really love seeing her cook our recipes. I'm a older lady from Tennessee and she really makes my heart smile. She needs her own channel.
I love her as well, she is a real princess!😇🤠
@@TexasWildcat right
Love ❤watching your mom. She's so enthusiastic ! She does a great job, and it's her first time ! It even surprised her ! 😆
The vegetables absorbe the salt.
I haven’t watched the cooking channel in years on TV but I would tune in and watch James’ mom, never missing an episode. She is the best friend everyone wishes they had. I am so hungry now. 😂
The truth is there are many recipes for pot roast in the US. The main thing is a chunk of beef, potatoes, onions and carrots. My Mom used onion soup mix and included celery with the other veggies. My Mother in law used Italian peppers, butter and a mix of Italian seasoning. I’ve seen the recipe you used too. It really looks amazing!
Parsnips are amazing with it too, but I'll grant, it's still good without 'em, and they too often are kind of expensive as they are not a high volume vegetable.
my mom and grandma use that lipton onion soup mix as like a dry rub.....I admit, I do too. it makes like a roux.
Add some celery & leeks too, it'll kick it up a notch :)
My wife uses the onion soup mix with chuck roast, potatoes and carrots. Her pot roast is so tender is literally falls apart and melts in your mouth....................... MMMMMMMMMMMMMMMM
Edit: and onions
When my kids were little, I would sometimes substitute turnips for the potatoes...to sneak some added vitamins into their diet without a lot of push back. Cooking the turnips with the beef really softens their flavor...and my kids learned they liked turnips! Lol
Bless you for thinking of your neighbors. 😊
Searing the meat builds flavor in your pan. It’s also helpful to coat the pot roast in flour before you brown it. That way when you put the broth in, it will create a thin gravy.
Salt will tenderize the meat, and bring out the flavor. The longer you let it sit with the salt on it, the more tender the meat. Our family will rinse off the salt before cooking, or if it ends up too salty, throw in some potatoes, they will absorb the saltines.
Direct salt works well, but that's also why people will brine some meats like turkey. Partially for seasoning, partially for moisturizing, partially for tenderizing. Salt is also a good tenderizer for those larger roast cuts because it adds a "natural" seasoning flavor to it. Using something like lemon juice, honey, or vinegar starts to add a specific flavor that you're then locked into. Salty can go several different ways, so it's very versatile.
It will also remove excess water, thereby concentrating flavor.
The rule of thumb is water travels to salt. So what you are actually doing is pulling water out of the individual tissue cells. With dense muscle tissue, tendons/sinew, and fat this actually weakens their binding to eachother without completely damaging the cellular structure. Thus you soften the meat without completely causing it to fall apart. It is generally one of the least intrusive ways to tenderize something (acids or alkalines) will break down individual protean structures, which can be good, but too much can easily destroy all texture.
Some crusty french bread or biscuits with butter to soak up the juices would be a great addition.
Ms. Vickie, to keep from crying while cutting onions you can refrigerate the onion for 30 minutes prior to slicing it or freeze it for 15 minutes. The cold slows down the enzymes in the cell structure that are responsible for making your eyes water. Just be sure to cut the onion immediately up retrieving it from the refrigerator or freezer. I hope this helps. I appreciate and enjoy these cooking videos so much.
Cutting under cold tap water works too.
Very sharp thin knives also tear the cells less and reduce the release.
Yes! Storing them in the fridge has been a must for me if I want my sight intact during prep. Otherwise my eyes water so bad I'm practically blind. I noticed rubbing a little lemon juice on the cutting board also helps.
Peal it before cooling it for half an hour (the outer peal acts as insolation). Rap around sunglasses and a cloth mask (can't be shirt your wearing) also help by blocking the juices and fumes(evaporated juices) from getting to your face.
I wear contact lenses and that helps me from tearing up while cutting an onion. If I'm not wearing contact lenses, I will refrigerate the onion or chop it under cold water.
ohhh ya made me cry a bit watching you make this. it was the last meal that I can remember my Mam making and I lost her in 2021. she was sick for 6 years before so I can truthfully say the last home-cooked meal that I've had was almost 10 years ago. it is so nice to see you guys as a family sitting together and eating and what you're eating really doesn't even matter. I hope no worries if I find myself being somewhat jealous because trust me still I am overjoyed for all of you.
We need to get your mom a good chefs knife and a wood chopping board. I think she would probably feel comfortable with a 4 to 6 inch Santoku knife. They are great for people who may not like a large kitchen knife, but are still amazing.
Per Onions. First off, a very sharp knife. The sharper the knife the less sulfur compounds get into the air. Two, the compounds are greatest near the growth end of the onions, so generally do leave the end cuts till last. Third, chill your onions in the refrigerator before use. If your onions are cold less of the chemical compounds react and you will get less issues. You don't need to store them in the refrigerator just put them in there 30 mins before cooking. (if you do store them in the refrigerator ensure to peel the outer layer off first as the skin will encourage mold in the refrigerator). Finally there are two tricks that are also popular...either ensure you have good airflow in the kitchen (a fan, or temporarily open a window, etc) or you can also place your cutting board in/on the sink and run water over it as you cut. The water will continually wash away the sulfur compounds before they get to your eyes.
But the really sharp knife makes a MAJOR difference, the knife should almost glide through the onion with very little force needed (you are just applying a little more than the weight of the knife). It may seem scary to use such knives but they are much much safer. Once you get used to being so very delicate to knives it lowers the chances of you ever touching your skin because you are moving with such gentile motions. And the marble cutting boards are wonderful for baking (they are wonderful for that) but they will destroy your knives. Wood or plastic is really what you want (wood is generally better as studies have shown natural oils in wood are generally very antibacterial and hold up better, however a lot of professionals have to use plastic because they require daily guaranteed sterilization for inspections, they just replace their cutting boards much more often).
Per searing at higher heat. The Maillard reaction is a chemical reaction between amino acids and reducing sugars to create melanoidins, the compounds that give browned food its distinctive flavor. So you are trying to get the meat to develop a warm brown appearance which produces a lot of added flavor compounds. This results in more "flavor depth" to the final dish.
Per the apples: Stewed fruits, especially Autum flavors, and red wine tend to go wonderfully in roasts. Pot roasts were classically a late summer/fall harvest/early winter dish designed to make use of the heavier root vegetables and items from your winter storage. The other thing governing the design was that it was mostly supposed to be hands off. People did not have large controlled ovens so they would put everything in a big pot and take it to the local baker. After the baker made his morning bread he would put all the roast pans in his oven and they would sit in there all day long and get picked up for the evening supper. So it had to be something you could chuck into a pot and leave for 4-8 hours unattended.
Per Salt: it depends. If you taste the beef stock and it seems very salty I would potentially wash off the salt. If you think the salt level in the stock is too low add it all in. Also as its cooking, once the pot is hot, its perfectly fine to taste and adjust seasoning as needed as this is the majority of the flavor that is going to be imparted into everything. Seasoning is always one of those things where its going to change a bit from time to time, so you just adjust by adding more seasonings or more water.
thank you. You took some time to write this and it is appreciated
Great comment about the cutting board and knives. I'm in my 70s and learned early on how to sharpen knives with a steel. Having a grandfather who was a butcher came in handy when it came to knives & sharpening them. There is a reason why knife blocks are made with wood.
You also could use a large cooking or carving fork.
One thing I noticed was your lovely long hair. You might find it a good idea to secure your air in a tie or just a barrette or two so that it doesn't distract you while you're in the midst of handling food.
OMG WTF. Get a damn blog. First, fix your English stop using "per". And females don't need smaller knives for chrissakes.
You can't wash off salt once it's dissolved into the meat.
@@houndawg3 when brining things rinsing is common to reduce the salt content. You are right that there will always be some held deeply into the thing being brined, but you can remove quite of the excess. The salt will have cause water from inside the cells to leave through osmosis. So a soak or rinse will not change that.
Seriously Mum is an angel...Bless her for including the elderly neighbors 🥰 I don't know about everyone else but....I am really loving these cooking videos with Mum. She is delightful to watch 😊
*edited to say:
Mum when you are the cook you can adjust any recipe to your liking. Add what you want ...leave out what you want. Make it your own. 😊
It’s MOM not MUM peace
@Jamesin the UK it's MUM. -ju3ok
Perfect. When you see the meat pull apart like that you cooked it right 😀😀
Thicken the sauce with a wee bit of cornstarch slurry.
Potato starch is even better..
@@johncspine2787that sounds like a great idea. Thank you for sharing that.
At Sam’s I am a let to purchase roasts for approx $5 a lb.
True southerner here. You did a great job! There all many ways to enjoy a pot roast so do what you and your family enjoy. Loved this.
I think the function of the salt is to draw the internal moisture towards the edge of the meat. The meat will taste more tender and moist overall.
We usually make this in one pot. Brown the meat, take it out. Brown onions in pan add broth to deglaze . Add herbs, etc. Put in the oven
Doing all the ingredients in the same pot builds layers of flavor
Here in the U.S. Chuck roast used to be inexpensive but now it is no longer. Even at Wal-Mart it is about $6.50 US per pound, so it is now a treat and used to be a low cost family meal. Our chuck roasts are generally about 2 inches thick so you got a huge roast. I braise mine in the oven for about 3 hours and it pretty much will melt in your mouth. Pot Roast is one of my favorite meals. I don't use tomato in mine and I thicken the juices at the end to make a gravy. Much like meatloaf, every family here has their own take on the dish. Yours looks delicious. Once the meat industry realized how much we actually loved pot roast, they figured out that they could start charging a lot more for it. The price for chuck roast is right up there with steak these days. When I was growing up we would take the left over meat and potatoes and make hash for dinner the next night. That was my favorite. Chuck roast has a lot of connective tissue in it too which is why you have to cook it so long but that connective tissue also makes the meat much more flavorful. For some reason, I had just always assumed that pot roast was something that had carried over here from the UK with our settlers but now I am guessing that is not the case.
Walmart is expensive for beef. I get it at my food store for $3.99 a lb. 😊
I wish I could find it for $6.50/lb!
Well it’s quite common in Canada as well. Especially on the east coast. So it must have British roots
Now take some left overs from all that and put it in a flour tortillas and have you some delicious tacos.
@@tonyjolley832 I can get Tbone and Porterhouse steak for $6.99 a pound. You must live in California. 🤔😆😆😆
I make pot roast often. I salt & pepper the roast & brown in oil on all sides. Then I put peeled potatoes & carrots around the roast & add beef stock. Cook in 350 deg. F oven for 2-3 hours according to size of meat. You can take the juice from the pot & make a flour & water slurry & add back to roast for gravy! Delicious! Congratulations! Mum did an excellent job!!!
I add the garlic too. But that’s our meal. But we thicken the juice and make a brown gravy
Searing the meat at the beginning, any cut of meat really, not only seals in moisture, but adds a ton of flavor. You were missing one thing to make it truly proper though, some bread and butter to sop up the extra gravy on your plate, yummy. So glad you all enjoyed this.
Greetings from Texas! I just made a huge pot roast for my office as we celebrated Autumn! The temperatures dropped from “Surface of the Sun” to “Tolerable but Tropical Sunburn”.
Obviously as viewers we can't smell or taste. But the visual looks perfect. Gravy perfect. Veggies perfect. Outstanding effort. The way the meat fell apart; great sign. Well done.
Pot roast is what Mom prepared Sunday Morning before church. By the time you got home, it was ready 😊
James's Mom is a gem. LOVE that she shares with her neighbors. ♥
Well done, James's mom! A delicious and savory looking meal. And here's a tip for cutting onions: You can refrigerate or freeze the onions 25 mins before cutting and the cold will help break down crying enzymes. Also, if you wet a paper towel with water and place it next to onions whilst chopping, the fumes seek out moisture and go to the wet towel instead of our eyes. Hope this helps, may your eyes stay tear-free!
So kind to send over meals to the elderly couple. Their nutrition is so important, too. I’m sure they loved the pot roast ❤. xo from Connecticut.
Corn muffin (corn bread) would be a great addition to this delicious looking meal @16:43
Good job again Vicky! Here’s a tip for you: whenever you slow cook a piece of meat like that in liquid, also keep it in the liquid when you store the leftovers or else it will dry out. Just thought I would tell you in case you want to make it again. It looked delicious!!!!!
I’m so impressed with your cooking finesse!! I’m 70 years old and live in more southern states and I have never made a pot roast in that fashion. It looked amazing and I have cooked more than my fair share of pot roasts. Keep going you are phenomenal to watch❤️
I'm in Pennsylvania and was a chef for over 30 years. I have made hundreds of pot roast. This is pretty much how pot roast is made. She needs to take some of the stock and make a thick brown gravy with a roux. 😊
@@jeffhampton2767 I'm from Texas, I've never made a pot roast in that fashion. I'm sure there are differences all over the USA.
@@kappac1611how are they different in the south? I’m from the north and this was a very familiar recipe for me.
Nothing beats an English Roast Sunday! Glad you enjoyed ours!
This looks wonderful! I cook my pot roast in a crock pot on low for 8-10 hours. It’s so delicious and tender.
For pot roast, you leave the onion in huge chucks, like the carrots. Other than that, great job Mom!
I'm so hungry now Good job mum
correct. 1/8 wedges or such
Id also add she should have seared the meat more, unless it was edited out. More browning to add flavour. Like a Giant Rare steak. Its to large to cook through, just a sear
@@J1WE yes! but I already felt kinda bad telling her the onions weren't big enough. She really did a good job considering she had never done anything like this before!
@@J1WE I'm disabled rand can no longer cook. My husband, in his retirement, is becoming a better and better cook, especially when he heeds what I tell him about certain things, chiefly about searing all sides of the meat, even the edges, no matter if it's pork, beef or chicken - whatever. Searing helps to keep the juices in for one thing, but more importantly, that cararmelization is the first step in developing good flavor. You get those little bits in the bottom of the pan that will work into the stock, enhancing that flavor, as well as that of the meat.
I also like dishes to be seasoned in small amounts, throughout the cooking process, building and developing the flavor as the dishes cook.
Your pot roast recipe was way more complicated than the way we've always done it. After seasoning with salt and pepper, I browned my chuck roast on all sides then I'd cover it tightly and cook it for a couple of hours, going more by when I want to serve the pot roast than when I started it. I also, after searing the meat, turn my oven to about 300 degrees F, add a couple of bay leaves and cook low and slow. About an hour and a half before I plan to serve, I add onions, carrots and potatoes, a bit more salt and pepper and again cover it tightly. Blue granite roasters with a tight fitting lid are the best, I believe, for cooking a pot roast. Most recipes I've read call for tomato paste, but I hated the waste of buying a can and only using a couple of tablespoonsful. Now, it's easy to find tomato paste in frozen tubes that are easy to store and keep, but when I was still cooking, we had a hard time finding that sort of thing. So we just did without.
When I take the roast out of the oven for the last time, I give it one last taste and adjust the seasonings if necessary, or use it as information for the family about how much salt and pepper they might want to add. The apple is an interesting addition. I know I'll never convince my husband to try that! ::)
We always add apple to our sauerkraut and pork for New Year's Eve (a Pennsylvania Dutch tradition to ensure health and prosperity for the new year.) We cook it so long that the apple completely disappears, but it just takes the sharp edge off the sauerkraut.
That's a super delicious looking Pot Roast!!! Awesome job mom!!!
You can use the same cut of meat cooked in the same way with Mexican spices and used for tacos, quesadillas nachos and burritos. Don't forget the guacamole
Huh ?
@@chelleroberson3222 replace the carrots with Chili's replace the parsley with cilantro/ coriander, add some cumin some of your favorite taco seasoning Cook until you can cut it with a fork. Shred it, put it in tacos or on nachos. Add some cheese and guacamole bada bing bada bang use your Crock-Pot. Start it in the morning, let it run all day.
Mexican food 🤮🤮🤮
Tamales also
FIRST, I keep watching the tractor! Second, Chuck roast is a hidden gem, and salting it breaks down the tissues. You did not need to rinse the salt, and you did not need to add additional salt later. It balanced well in the liquid, didn't it? Third, we are the fortunate recipients of a Dolly Parton Imagination Library book every month for the first six years of our kids' lives. That charity is impactful beyond belief, so thank your mum for her interest and participation in a worthy cause and thank her for bringing attention to it. Last, what did the neighbors think of the pot roast???
I've always heard that you should light a candle while you're cutting up onions...
But always sear your beef first! It locks in the juices... I believe you actually need to sear it for more like 3 to 5 minutes on each side, not 30 seconds...
And also so tell your onions before you add your pesto tomatoes, herbs or stock... You want them to caramelize first..
Also I add a little bit of cinnamon... It adds just a beautiful earthy taste to the tomatoes, but I know that adding Apple will actually take out the bitterness of the tomato...
And then I always add a little bit of cornstarch to the liquid to make a nice sauce... It's the
I cook mine in a crockpot/slow cooker not sure if you have those in the UK
Haven’t put this much effort into pot roast in years. Slow cooker, potatoes, carrots, onions, and seasoning. Done by dinner. Nice, juicy, and tender. Also, my Dad was a chef and would cut his onion on a cutting board in the sink under some water, then throw it in a strainer to drain.
Roll your roast in flour and brown it on the outside of the roast until it's browned, then add beef broth to cover the veggies, we southern people use a combination of oil and butter to brown the roast.
Cook the roast until it's done and veggies are tender, remove from pan, added 2 to 3 Tablespoons of flour to your drippings add beef broth and make a gravy, add the veggies back to the pot and then add the roast back to the pot and allow it to rest for 15 minutes before serving it ❤❤❤❤
I really enjoyed watching the 4 of you enjoying a Sunday meal together. Think about it.....there were 3 generations of your family gathered together having great conversation, sharing and strengthening your family ties. Love is a given and all that we are willing to fight for and die for is right there in front of you!!! You are so blessed!!! Keep up the good work and get Mama her own channel!!!!!!!!!!!!!!!!!!!!!!
Yes! Mama is wonderful and would be great on TV❤.
Dry brining (salting and then resting meat uncovered in the fridge) will allow the transfer of salt to the meat ultimately. First it draws some water out of the roast and then the salty water is eventually drawn back into the meat which will increase the flavor. I’d dry brine a roast that size for 2 to 3 days myself. Leaving the meat uncovered allows the surface to get dry and you get much a better Maillard reaction when you sear the meat before you braise it.
BEAUTIFUL home grown onions. 😊
What an absolute DELIGHT to see folks enjoying a roast that most of us Americans take for granted! Wouldn't be a Sunday dinner without a big roast and potatoes! JOB WELL DONE!
You know you have a success when the meat is fall apart ready.😃
It has nothing to do with the marbling. That's important when you're grilling steaks. You can make BBQ/pot roast from tougher, cheaper meats.
It's that low slow hear that breaks down all the connective tissue inside and causes it to get tender.
Cook it long enough and you can gum it instead of chewing it. I once had a pot roast so tender I was gumming my lips and could bite through it with my lips. So very tender and delicious.
My mom has been fixing beef pot roast for the family and friends f or many years. She's 93 and a still manages doing it with a little help from my son,niece and myself on Sundays. She always fixes more than needed so she can take some to the neighbor lady. She often fixes extra for making beef stew later in the week. You just cook up more taters,carrots, and celery and aďs some corn and bakes up biscuits (scones) and you have another quick meal. She always salts brings and pan sears her roasts before the low and slow roasting in the oven she also adds Maggi seasoning sauce to her roasting liquid. She does pork shoulder roasts much the same way. You all look great and Archie is growing so fast (like my dad used tell, have to tie a brick on his head to slow his growing so fast). Your mom could definitely get her own cooking show and is a real looker. Keep up the great work and may the good Lord always hold you well.
You guys are great! Loved the cooking video as well. The curiosity about other ideas is great. Also, thinking about the elderly next door was really wonderful. Cheers! The pot roast looked incredible! The big chunks of fall-apart meat is how it's supposed to be. Brilliantly prepared! BTW, beautiful kitchen!
Leaving the root end on until the onion has been chopped helps to keep the tears from flowing.
Vickie, I absolutely love your enthusiasm! It was such a joy watching you get excited about fixing a true American meal. And good for you for adding your own touch, the apples. That's how new recipes are discovered. Never be afraid to tweek a recipe. I do it all the time. No recipe is written in stone. At least when it comes to cooking. Now baking is another thing, mostly anyway. Thank you for sharing!!
Loving your mom's videos. Keep them coming.
Perfect job Victoria! Even your addition 😊 Pot roast has variations in every family recipe.
Looks marvelous!! I've always included celery cut into 2-3” sections as well.
Archie is an absolute doll!! ❤️
Yes the slower and longer it's cooked the meat will actually fall apart by itself ❤. Take the juice and make gravy to pour over the meat in your plate.
Chuck can be very tough so it's a cheaper cut, but that's why you cook it for a long time to make tender.
I'm really enjoying your mother's cooking videos! Thanks for adding her in, and the cooking!
Hold a slice of bread in your mouth when you cut the onion. You'll have no more tears. Love love love the video! Thank you!
Love that you share with your neighbors!
When I make a pot roast, I just quarter the onion. It falls apart.
We do as well.
Great job making pot roast for the first time. Can't say I've seen a roast that large before. Not difficult to make.
The process of searing the meat by browning the outside helps keep the juices in, gives the meat good color and the seering/Carmelization adds so much flavor. Chuck roast is a cheaper cut of meet because it is a big grainy muscle, best prepared well done by cooking a long time. But, when you make a pot roast with it, it is so delicious. Now this is comfort food cooked all in one pot
Salt draws out the moisture and then when you are cooking it, the moisture (with all the flavors) goes back into the meat putting the roast more tender and flavorful. Searing the meat may be a little easier in a large skillet first but do all sides for a minute or two to seal the meat so juices do not flow out. The key to pot roast is to slowly break down the fibers of the meat. You did a great job.
Searing affects flavor not juice levels... its cooked submerged until fall apart tender, it's gonna be juicy.
Salting it like that is called dry brining. Something as big as that roast should be dry brined for at least 12 hours and 24 would be better. The salt draws the moisture out which then dissolves much of the salt. The meat then reabsorbs the moisture carrying the salt with it. The longer brine let the salt get further into the meat. This simultaneously seasons the meat from within and tenderizes it. The traditional herbs are thyme and rosemary and, sometimes sage. Pesto and Italian herbs are much less common. Instead of apples try peeled and cubed pears. Dry brining also works excellently for steaks.
@@richdiddens4059 Im a huge fan of flavored salts for this. Rosemary and Thyme specifically
Definitely pull it apart into chunks of meat. I also add chopped celery, mushrooms, and pearl onions to mine when I make it along with a nice deep Cabernet Sauvignon and then serve it in a bowl with fork and spoon. This is the epitome of comfort food, especially in the fall season.
Chilling the onion helps alleviate the eye problem. I also do a quick rinse under cold water after peeling. Using a sharp knife is pretty important as well so that it is a quick clean cut
Yeah, biscuits or rolls with this would add to the meal. I usually would like some green vegetable to go with pot roast: broccoli, green beans, roasted brussel sprouts.
Adding apples is perfect! It's exactly the vibe of homestyle cooking. Take the basic recipe and make it your own. ❤ That's why these dishes "taste like home." Great job!!
And you could just peel and dice an apple or two, if you didn’t have stewed apples. Put them in at the beginning and they would probably disintegrate into the stock.
Agreed..... just depends on which flavors you like. Depending on the herbs I use determines whether or not we add tomatoes, wine or Worcester sauce.
My family emigrated from England in 1858.Pot Roast is the American recipe for The Sunday Roast
Same and my family did too from Ireland and England. Sunday dinners r good!
Both of my grandparents left England/Ireland to come to America in 1914….Pot Roast was a Sunday staple in my family, always looked forward to wonderful smell coming from the oven and of course the amazing taste of the meat, potatoes, carrots and the delicious gravy,made from it all.😋😋
My mother cooked beef roast for Sunday dinner ( meany lunch where I grew up in the U. S. Midwest)@@efogg3 I was always led to think Sunday roast was a very English thing.
FALSE! Pot roast came from many European countries by Europeans to colonial America. It has nothing to do with British sunday roast dinner. In Pennsylvania there are German versions. In Louisiana French versions and so on. 😊
@@jeffhampton2767 I was wondering that, I was thinking more Ireland but I don’t have any facts, my family in U.S. makes it often but I definitely got the same flavors from restaurants in Ireland but different names for the dish.
We always cook our pot roast in the crock pot. We cut up carrots, onions and potatoes in big chunks and add that, then we add water not oil. And it comes low and slow...low heat for about 8-10 hours. All those juices mix with the water and make a great stock...no added beef stock. When you can pull out apart with forks then it's finished.
It was the custom in our family for many years to put the last 90 minutes before the roast is done in the oven on low just before we left for Sunday Church. During our church service the roast would be slowly cooking; and, when we got home the entire house smelled heavenly. The roast was something that everyone enjoyed immensely; and, usually we also had a home made apple or peach pie for desssert. Precious and wonderful memories of years past here in the United States. Of course when the pastor/wife came over to eat after Church, we did fix up the dining room table with nice dishes/silverward as we were honored to be the host for our pastor. At the end of the meal, I can tell you that everyone was full; and, when into the family room to watch one of the big NFL football games being televised on the TV. God bless our friends in the UK who made this wonderful video of trying for the first time how many of us in the United States fix a typical pot roast dinner on Sunday.
We're there any onions? Usually just quarter a couple of onions.
Did you watch it? She had an entire section of the video about cutting onions
It adds more flavor browning the meat.
Your mom is doing really well with these recipes!
Adding celery, chopped large has always been done. Mushrooms are great, other root vegetables also.
I usually use powdered onion soup mix with a combination of brown mushroom soup (not cream of mushroom) and beef broth to slow-cook the meat in, along with unpeeled baby golden or red potatoes and peeled-and-cut sweet potatoes. Does extraordinarily well in a crock-pot over the course of 10+ hours. It's absolutely _sublime._
James your mom needs her own cooking show! She is so lovely and genuine. The new content is top tier!!!😀
I 2nd that
I 3rd that
This is her own cooking show 🤷🏾♀️
@@SheldonRobert-x8o
Watery eyes.. It is said that onion fumes are attracted to the closest water source, so wet a paper towel and gently fold it I guess four of five times and place it next to the onion you will be cutting.. That should do it
Also put the peeled onion under running water should help.
Or open your mouth
You are all well-loved on this side of the ocean!
As you let beef marinate in salt, the seasoning soaks into the meat and pulls the moisture out. Also the the salt seasons into the middle of the beef. When I make steak I usually do 15 minuets for each 1/4 inch and then wash it off at the end and just season with pepper.
I do enjoy watching folks from other countries cook and try some of our American dishes. I also love a good pot-roast. If there is anything you would like to try, I have plenty of recipes that I have grown up with I would be willing to share. Thanks for the reaction. It was awesome.
Your mom is so delightful! She is also a wonderful cook. 💕
The reason Pot Roast is so cheap is because you have to cook it forever to make it eatable. It’s a very tough piece of meat and put tons of seasoning on it. With a more expensive piece of beef, like a steak, you don’t have to season so much, nor do you have cook the living daylights out of it because it’s already tender.